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71
on: 04 May, 2020, 10:17:34 PM
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| Started by Joric - Last post by Joric | ||
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Uhoh... your secret identity... has been revealed! Muhahahaaahahahaaaaaaa...
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72
on: 04 May, 2020, 09:46:29 PM
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| Started by Joric - Last post by Mambopoa | ||
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OK see it now, and I have spelt it that way other places by mistake, so I have to use both.
 But here it is wrong, so will fix. Been like that for.. forever  Thanks. |
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73
on: 04 May, 2020, 09:45:13 PM
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| Started by Joric - Last post by Mambopoa | ||
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Still dont see it.
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74
on: 04 May, 2020, 08:41:46 PM
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| Started by Joric - Last post by Joric | ||
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Hint: Line No. 7.
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75
on: 04 May, 2020, 08:50:35 AM
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| Started by Joric - Last post by Mambopoa | ||
Btw... do you want your signature that way? Or did you just make a typo?? |
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76
on: 04 May, 2020, 07:34:19 AM
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| Started by Joric - Last post by Joric | ||
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Btw... do you want your signature that way? Or did you just make a typo?
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77
on: 04 May, 2020, 07:10:04 AM
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| Started by Joric - Last post by Joric | ||
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Good morning, window test isn't perfect, but ok-ish. I don't get that ultra-thin ultra-even look people show in youtube videos. The 3 other images show the 1st test (2nd recipe), not the pita.
Regarding water... yes and no. The dough was calculated to have about 65% hydration, but I added roughly 100g too much wheat sourdough, which is kinda wet. I am able to handle dough up to 80% hydration, maybe a tad more. So yes, the dough was wet, but that wasn't the problem. It was super sticky and didn't develop a good elastic gluten structure, no "rubber" feeling at all. Sorry, I am in a hurry, cu around! |
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78
on: 04 May, 2020, 12:48:39 AM
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| Started by Joric - Last post by Mambopoa | ||
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I get the feeling you are using too much water... but I will leave you to the testing and see the results.
Just want to make sure on the photos..... The fresh dough looks good, can you get the window effect? (where you can stretch so thin you can almost see through) So is the other 3 the pita you were talking about? as the shape looks right but too much dough. |
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79
on: 03 May, 2020, 05:17:50 PM
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| Started by Joric - Last post by Joric | ||
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Cool - well done! Next experiment:
117g poolish wheat + yeast water 184g sourdough wheat 600g wheat flour with some spelt leftovers 340g water (I used yeast water instead) 18g salt Dough looks and feels ok, I'll give it some more folds and then put it into the fridge. The other 3 images are from my 1st test (see last post). |
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80
on: 03 May, 2020, 01:31:45 PM
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| Started by Joric - Last post by Mambopoa | ||
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Todays bread.
Nice taste, good and firm so I can spread butter. Worked well.  |
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